WHAT’S FOR DESSERT?
Snickers Cupcakes
Array/5
COOK TIME
19 min
TOTAL TIME
39 min
SERVINGS
12-16 cupcakes
If you love the combination of chocolate, caramel, and peanuts, these Snickers Cupcakes are all the flavors you love in cupcake form! Each bite is packed with the perfect balance of sweet and salty, with a surprise crunch from real Snickers candy bars!
Snickers has always been one of my favorite candy bars. They’re just the perfect combination of sweet, salty, and crunchy. So when I had the idea to turn all those flavors into a cupcake, I knew it was going to be good, but Holy Moses, these are amazing!
The base is a super rich and moist chocolate cupcake filled with gooey caramel and chopped peanuts to capture that classic Snickers texture. On top is the creamiest peanut butter frosting, and to take things even further, each cupcake is drizzled with hot fudge and sprinkled with Snickers pieces for an over-the-top finish. I didn’t think I could make Snickers any better, but here we are!
These cupcakes seriously rival those expensive kinds you’ll find at a bakery and are pretty easy to make. I love using classic ingredients like Rodelle Vanilla and Organic Cocoa Powder. Their products make all my recipes taste amazing and special. I’ve been using them for years, and I can always count on their quality.
Snickers Cupcakes with peanut butter frosting are great for birthdays, potlucks, or to bring to a football party. Serve them with vanilla ice cream, cold milk, or fresh fruit to balance the sweetness. I promise they will disappear fast!
Key Ingredient Notes
Unsweetened Natural Cocoa Powder – This gives the cupcakes their rich chocolate flavor. Make sure to use natural cocoa for the best balance of flavor and acidity.
Baking Soda & Baking Powder – You’ll need both because they react with the cocoa powder and buttermilk to give the cupcakes a good rise, making them soft and airy.
White and Brown Sugar – Adds sweetness and helps create a tender crumb in the cupcakes, while the brown sugar brings a deeper, caramel-like sweetness and keeps the cupcakes extra moist.
Pure Vanilla Extract – A touch of vanilla enhances all the other flavors and adds a warm note. Don’t skip it!
Buttermilk – Its acidity keeps the cupcakes tender and gives them that slight tang I love in a chocolate cake.
Caramel Bits – Melts down into a smooth, gooey filling. No need to unwrap individual caramels, which is super convenient!
Heavy cream – Makes the caramel extra creamy and smooth, so it oozes out perfectly when you bite in.
Salted Peanuts – Chopped peanuts add crunch and the perfect salty bite to balance out the sweetness.
Creamy Peanut Butter – The key ingredient for that classic Snickers flavor in the frosting. It makes the frosting smooth and super indulgent.
Toppings – A drizzle of hot fudge sauce and chopped up snickers bring everything together, adding even more texture and flavor with a candy-loaded finish!
Step By Step Instructions
Prepare for baking: Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners. Set aside.
Prepare the batter: In a large bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and kosher salt until well combined. In a separate bowl or stand mixer, blend the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. Gradually add half of the dry ingredients to the wet mixture, followed by half of the buttermilk. Mix on low speed until just combined, then repeat with the remaining dry ingredients and buttermilk. Be careful not to overmix. The batter will be fairly thin.
Fill the cupcake liners: Spoon the batter into the prepared cupcake liners, filling each one about halfway full.
Bake: Bake the cupcakes for 17-19 minutes or until a toothpick inserted into the center comes out clean. Remove them from the oven and allow the cupcakes to cool completely before moving on to the filling and frosting.
Prepare the filling: Once your cupcakes are fully cooled, it’s time to make the filling. In a microwave-safe bowl, combine the caramel bits, heavy cream, and butter. Microwave in 30-second intervals, stirring after each session, until the mixture is smooth and fully melted. Stir in the chopped salted peanuts.
Fill the cupcakes: Using a sharp knife, cut a small circular hole in the center of each cupcake, about halfway down. Remove the cut-out piece and set aside. Scoop the caramel-peanut filling into the hole. For a clean finish, cut the bottom off of the cupcake piece you removed and place the top back on the filled cupcake.
Make the frosting: In a stand mixer fitted with a whisk attachment, beat the room temperature butter on medium speed for about 1 minute until it’s smooth and creamy. Add the peanut butter and beat again until well combined. Slowly add the powdered sugar, heavy cream, vanilla extract, and salt, mixing on low to combine. Once everything is incorporated, increase the speed to medium and beat until the frosting is light and fluffy.
Frost the cooled and filled cupcakes: Pipe or spread the peanut butter frosting generously over each filled cupcake.
Add the toppings: Drizzle the cupcakes with hot fudge sauce and finish by decorating them with chopped Snickers bars. Enjoy!
Expert Tips
Make sure your eggs are at room temperature so they blend smoothly with the other ingredients, which helps create a better texture for the cupcakes.
When mixing the batter, keep the speed on low to avoid overmixing. Overmixing can make the cupcakes dense instead of light and fluffy.
Use an ice cream scoop to evenly portion the batter into the cupcake liners for consistent size and even baking.
Let the cupcakes cool completely before filling and frosting. Warm cupcakes can melt the filling and make the frosting slide off.
Stir the caramel filling frequently between microwave intervals to prevent it from burning or becoming grainy.
When cutting a hole for the filling, don’t cut too deep! About halfway down, the cupcake works best to hold the filling without it leaking.
Use a piping bag for the frosting to get a neat and professional look, but if you don’t have one, a plastic zip-top bag with the corner cut-off works just as well.
If your frosting seems too thick, beat in a little more heavy cream, one tablespoon at a time, until you reach the perfect consistency.
Ways To Customize
Swap the peanut butter frosting for a rich chocolate buttercream if you absolutely love chocolate.
Use marshmallow fluff or a chocolate ganache instead of caramel for a different flavor and texture.
For a fruity twist, add a layer of strawberry or raspberry jam inside the cupcakes.
Sprinkle a pinch of flaky sea salt on top of the caramel filling or over the frosting for an extra hit of sweet and salty.
Mix crushed pretzels into the caramel filling for a bit of added crunch and and even more sweet and salty flavor.
Add a teaspoon of instant espresso powder to the cupcake batter to bring out the chocolate flavor even more.
Storing & Freezing
Storing: Keep them fresh by storing them in an airtight container at room temperature for up to 2 days. If you want them to last a little longer, pop them in the fridge for up to 5 days, just bring them to room temp before enjoying.
Freezing: Let the cupcakes cool completely, and skip the frosting step. Place the unfrosted cupcakes on a baking sheet in the freezer for 1-2 hours until firm. Then, wrap each cupcake individually in plastic wrap and place them in an airtight container or freezer bag for up to 3 months. When ready to serve, thaw the cupcakes in the fridge overnight before frosting.
FAQ
Can I use a different type of candy bar instead of Snickers?
Yes, you can easily swap Snickers for another candy bar like Twix, Milky Way, or peanut butter cups for a fun twist.
How do I know when the cupcakes are done?
Check the cupcakes by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready.
Can I make the frosting in advance?
Yes, you can make the frosting ahead of time and store it in the fridge for up to 2 days. Just bring it to room temperature and give it a quick mix before piping it onto the cupcakes.
More Fun Cupcake Recipes
Print
Snickers Cupcakes
Super rich and moist chocolate cupcake, caramel peanut filling, peanut butter frosting, hot fudge and Snicker’s bits on top.
Ingredients
1/2 cup unsweetened natural cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup buttermilk
Filling
11 oz bag of caramel bits
1/3 cup heavy cream
1 Tablespoon butter
1/2 cup salted peanuts, coarsely chopped
Frosting
5 Tablespoons butter, room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1/3 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Toppings
Hot Fudge Sauce, jar or recipe here
Snickers bars, cut up in pieces
Instructions
- Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners. Set aside.
- Cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt together until combined. Set aside. In a stand mixer, mix the eggs, sugar, brown sugar, vegetable oil and vanilla together until completely smooth. Pour half of the dry ingredients into the wet ingredients. Then half of the buttermilk. Mix on low until just combined, careful not to overmix. Repeat with the remaining dry ingredients and buttermilk. Mix again until just combined. The batter won’t be very thick.
- Spoon the batter into the cupcake liners about halfway full. Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Filling: Don’t make the filling until the cupcakes are cooled and you are ready to fill them. Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds. Continue to stir and heat until you have a smooth mixture. Add the chopped peanuts and stir them in.
- Filling the Cupcake: Using a sharp knife to cut a hole out of the top/middle of the cupcakes. Scoop the caramel-peanut filling into the hole. Cut the bottom off of the cupcake piece you removed and replace the top of the cupcake on top of the hole.
- Frosting: In a stand mixer with a whisk attachment, beat the butter on medium speed for about 1 minute until smooth and creamy. Add the peanut butter and beat again on medium speed until combined. Add the powdered sugar, heavy cream, vanilla extract and salt. Mix again until all combined.
- Pipe the frosting on the cooled/filled cupcakes. Drizzle hot fudge sauce over top and decorate with pieces of Snickers bars.
Notes
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
8 Responses
-
I plan on trying this recipe this weekend! Looks absolutely delicious. I am curious about storage if at all possible! Have you made your cupcakes one day and then filled and iced them the next day?
-
Yes! You can definitely do that. I would store the cupcakes in the fridge and then you can fill and ice when you are ready. Maybe 1-2 days. I would also make sure the cupcakes are out of the fridge long enough before serving so they are back to room temp. Love these so much, let me know how they go!
-
-
your hot fudge recipe is not a link.
-
Thank you for letting me know, I’ll go add it now!
-
-
How many does this recipe make?
-
Usually makes 12 cupcakes.
-
-
Can you make the icing a day ahead?
-
Yes, definitely!
-
8 Responses
I plan on trying this recipe this weekend! Looks absolutely delicious. I am curious about storage if at all possible! Have you made your cupcakes one day and then filled and iced them the next day?
Yes! You can definitely do that. I would store the cupcakes in the fridge and then you can fill and ice when you are ready. Maybe 1-2 days. I would also make sure the cupcakes are out of the fridge long enough before serving so they are back to room temp. Love these so much, let me know how they go!
your hot fudge recipe is not a link.
Thank you for letting me know, I’ll go add it now!
How many does this recipe make?
Usually makes 12 cupcakes.
Can you make the icing a day ahead?
Yes, definitely!